Apple and sultana spice cake

This is a simple, rustic cake, lightly spicy with a nice nutty bite. You can serve your sultana spice cake warm with cream or ice cream, but it’s also a good picnic or lunchbox kind of cake.

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 10
  • Print


Apple and sultana spice cake
  • 125 gram butter
  • 1/2 cup sultanas
  • 1 1/2 cup plain flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 2 cup peeled and chopped apple (about 2 medium apples)
  • 1/2 cup chopped walnuts
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • icing sugar, for dusting (optional)


Apple and sultana spice cake
  • 1
    Preheat oven to 180°C. Line the base of a 20-22cm loose-bottom cake tin.
  • 2
    Melt butter, then add sultanas so they can soften slightly. Set aside to cool.
  • 3
    In a large bowl mix together the flour, sugar, baking soda, salt and spices. Add the chopped apple and walnuts and toss them in the flour.
  • 4
    Add egg to dry ingredients along with the cooled butter and sultanas and the milk. Fold together, then pour into the prepared tin. Smooth with a spatula, forming a slight mound in the middle.
  • 5
    Bake in preheated oven for 1 hour 10 minutes or until springy and a skewer inserted in the middle comes out clean. Serve warm or cold, dusted with icing sugar if you like.


Gluten-free version: Replace the flour with a mixture made from ½ cup buckwheat flour, ½ cup glutinous rice flour and ½ cup tapioca flour. Add 1 teaspoon xanthan or guar gum, 1 teaspoon vanilla essence and an extra ¼ cup sugar. Reduce the milk to ¼ cup.

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